SETAI POOL BAR/ OCEAN GRILL AT THE SETAI

Name: SETAI POOL BAR/ OCEAN GRILL AT THE SETAI
Address: 2001 COLLINS AVE, MIAMI BEACH, FL, 33139, US
Rating: 46.4

2001 COLLINS AVE, MIAMI BEACH, FL 33139

License #2330875

🦞 Seafood ℹ️

46.4 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 8 findings · 1 critical

Routine - Food

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Quick take

SETAI POOL BAR/ OCEAN GRILL AT THE SETAI in MIAMI BEACH currently holds an InspectFL Health Score of 46.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 55 total violations — 12 critical, 16 major, 27 minor.

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The latest inspection on September 24, 2026 shows 8 observation rows: 1 critical, 4 major, and 3 minor.

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SETAI POOL BAR/ OCEAN GRILL AT THE SETAI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw seafood products over vegetables at the cook line. The chef had the seafood products moved to the bottom drawer.
[14-73-4] No container installed for catching grease from hood drip tray.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards soiled.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[03G-09-5] Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed marinaded chicken in the walk-in cooler dated 09-19. The chef discarded it.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a glass bottle with a white liquid not labeled. The chef had it labeled soap.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of dried corn. The chef removed it.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 15 tuna filets still in the vacuum with an internal temperature of 41°F.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water with a temperature of 79° F. The chef poured out the water.
[29-11-4] Water leaking from pipe. Observed the pre rinse sink next to the dish machine pipe is leaking water on the floor.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine at Chlorine 0.00ppm). The chef told the dishwasher to put the dishes in the triple sink sanitizer after exiting the dishwasher machine.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 15 tuna filets still in the vacuum with an internal temperature of 41°F.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the main dish machine uses chlorine and the establishment only has heat strips and quaternary.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at the kitchen entrance.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the bar. The manager put up a sign.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touch dirty dishes and remove the clean dishes with out changing gloves and washing his hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a line cook put arugula on a plate with his bare hands. The chef discarded the arugula.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a line cook put arugula on a plate with his bare hands. The chef discarded the arugula.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cheese in the walk-in cooler. The chef put the eggs in the bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (48F - Cold Holding); sliced tomatoes (48F - Cold Holding); at the preparation reach in cooler. As per the chef the items had been on line approximately three hours. The chef put the items in the bottom of the refrigerator to cook them down.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31B-03-4] No soap provided at handwash sink. Observed at the ware washing area. The manager brought soap.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.